Curried Butternut Squash Soup with Ginger

The inspiration for this soup was a beautiful butternut squash that had been decorating my table for over a month. And that is just one of the great things about winter squash . . . you have a ready supply of a super-nutritious and delicious vegetable on hand.

The deep-orange colour of butternut squash is a sign of protective carotenoids (mainly beta-carotene), which can act as an antioxidant, inhibit cancer cell growth, and improve immune response. A number of studies suggest that diets rich in carotenoid-containing foods can help discourage the development and progression of several types of cancer.

Ingredients

1 medium-sized butternut squash
1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, crushed or chopped
1 tsp. curry powder
2 tbsp. fresh grated or chopped ginger
3 cups vegetable or chicken broth
1 cup 1% milk (or any other milk, coconut milk would also be tasty)
Salt and pepper to taste

READ What Foods Are Good Sources of Iron?

Directions

1. Cook squash (you have a few options here, depending on how much time you have – see how to cut and cook squash). If you have time (about 40-60 minutes), I recommend you roast the whole squash – this is the easiest method and I was surprised how well it worked.

2. In a large pot, heat olive oil. Add onion and garlic and cook for a few minutes. Add the curry powder, and ginger.

3. Stir in cooked squash, broth, and milk. You should have about 3 cups of cooked squash, but don’t worry about exact measurements (just adjust your broth/milk depending on if you prefer a thinner or thicker soup). Simmer for about 5 minutes.

4. Puree the soup in a blender (an immersion blender will work, but the texture won’t be as smooth).

5. Taste and season with salt and pepper as needed.

Garnishes (optional, but this will transform your your soup from good to great): swirl in a bit of plain yogurt, and top with fresh herbs (cilantro or parsley) or finely chopped chives or green onions.

Makes 6 generous 1-cup servings.